Place the raspberries,sugar and lemon slices in a bowl.Set aside at room temperature for 4 hours.Put in a saucepan,bring to the boil then simmer for 30'.Remove the lemon slices and reserve the sauce.

Preheat the oven to 170C.Butter and line the base and sides of 23cm cake tin.

Whisk the egg yolks and 30gr of sugar until pale then set aside.In a separate bowl,whisk the egg whites and the remaining sugar until stiff peaks form.Fold the yolk mixture through the egg whites then sieve the flour and cocoa powder and fold through to combine.Spoon the mixture into the cake tin and bake for 40-50' (the recipes calls for 50,but I bake it 40'),test with the toothpick.Take it out from the oven and cool completely.

Place the cocoa powder and sugar in a saucepan together with 250ml water.Bring to the boil,stirring until the sugar dissolves.Remove from the heat and set aside to cool.

For the ganache,bring the cream to the boil,then immediately remove from the heat.In a separate bowl,beat the egg yolks and sugar.Pour the cream into the egg yolk mix,stirring,pour it into a saucepan and return to the low heat.Stirring constantly until the mixture thickens.Remove from the heat,add the chopped chocolate and stir until smooth.Reserve.

Slice the cake horizontally into 3 discs.Brush 1 piece of the cake with third the cocoa syrup,then top it with half the raspberry sauce.Spread one-quarter of the ganache over the raspberry sauce.Repeat,second piece of cake-syrup-raspberry sauce-ganache.Finish with the final layer of the cake and ice the whole cake with the ganache.Refrigerate for 1-2 hours.

Put all the dough ingredients into your food processor and pulse until the dough is formed into the ball.Or if you don't use the food processor,put in a kneading bowl the butter and the flour and rub it with your fingertips until mixture resembles coarse bread crumbs.Then add the cream cheese and knead the dough.The dough is sticky and don't work with it too much.Wrap it into a plastic foil and put in a a fridge for at least 4 hours,preferably overnight.

For the filling,put the cherries into a saucepan and heat them up on a middle heat until they release their juice,stirring all the time.Then turn up the heat,cover and let them cook until tender,stirring frequently. They will need like 10' or so.In a separate bowl,mix the sugar and cornstarch,add it to the cherries and cook for a couple of minutes.Using your hand mixer chopped the cherries.Cool the filling.

On a floured surface,roll the thick dough and cut it into a 4x4cm or larger rectangle.Put some filling and fold it.Pinch the edges to seal.Roll it into a sugar/cinnamon mixture and put into the fridge to cool for 10'.

Meanwhile,preheat the oven to 200C.Bake the cookies no more then 15'.Cool completely.

In a warm milk add sugar and one tablespoon of flour,dissolve yeast and let stand until foamy.

In a kneading bowl,mix salt,oil,sour cream,eggs,then add the flour and yeast and knead the dough.

Divide the dough in 3 parts.Each part divide in 3 balls.Take one ball,roll it in a small circle and spread some margarine on it.On this,put another rolled ball,spread again with margarine and repeat with all 8 balls.Don't put margarine on the last ball.Roll this stack into a big circle and divide it to 16 part and make rolls.If you want you can put some feta cheese in it.Arrange it in a baking pan lined with parchment paper living space between.Repeat with the rest of the dough.Leave the rolls to rise for 2 hours.Brush it with egg yolk/milk mixture and sprinkle with sesame seed.Bake in the preheated oven at 200C until golden brown.

For the cake layers,with the electric mixer whisk the egg whites until fluffy,then add the sugar and mix until stiff peaks form.In a separately bowl,combine hazelnuts and cornstarch.Add this mixture to the whipped whites and gently fold in.Cut 6 circles diameter 24cm from the parchment paper.Spread the mixture into this circles and bake each layer for 5-6' until slightly golden brown.Cool completely.

For the praline,melt the sugar until it gets the color of the caramel,then add the walnuts,stir and transfer to the parchment paper.When cooled,ground in the food processor or in the mortal.

For the filling,using electric mixer whisk the egg yolks until fluffy and pale.In a small saucepan,combine sugar and 100ml of water.Put it on the middle high heat and stir until sugar is melted.When the mixture boils,increase the fire and let it boils for 5-6' without stirring.Whisking all the time,add the sugar syrup to the egg yolks.Continue to whisk until the mixture is cooled and thickens.In a separately bowl,whisk the butter and powdered sugar.In this mixture slowly add egg yolks,one tablespoon at the time.

Place one cake layer on the serving plate,spread some filling on it,sprinkle with the ground praline,then repeat layer-filling-praline...Frost the cake with the filling.

Put a large pan filled with boiled water on the heat.Put another bowl with chocolate and cream over it (don't let it touch the water) and stir until the chocolate is melted.Add the butter and stir until it's melted.Remove the bowl.

In another bowl,whisk the eggs and sugar until the mixture is fluffy and pale.Add it to the chocolate mixture.Not the another way around or the chocolate will fall to the bottom.Add a pinch of salt.

Line a round baking pan (24-26cm in diameter) with parchment paper.Put the pan in a bigger pan filled half way with the boiling water.Pour the mixture into the pan and bake for 45'.Turn off the heat and let the cake sits in the oven for 1 hour.Remove from the oven and chill for a couple of hours.

For the glaze,heat the cream until almost boiled and pour over the chopped chocolate.Stir until the chocolate is melted.Add the pinch of salt.Pour over the cake and chill for 30'.

In a little warm water,add sugar and dissolve the yeast.Let it stand until foamy.

In a kneading bowl,mix 400gr flour,salt,oil,the rest of the water,yeast and knead the dough.If necessarily, add some more flour.It should be soft,but not sticky.Cover and let rise.

Preheat the oven to 220C.

Knead the dough once again and divide it to 2 parts.One part roll to the big baking pan lined with parchment paper.On it arrange mortadella and cheese,and cover with another part of the dough.Prick with the fork,grease with some oil and sprinkle with salt.Bake until slightly golden brown.